This 30-Minute Rice Noodle Soup recipe is great for last minute meals. The mushrooms and kale are not only healthy, but add fantastic flavor! 236 calories and 7 Weight Watchers Freestyle SP
30-Minute Rice Noodle Soup Recipe with Mushrooms & Kale
I wish I could say that I’m one of those people who has my meal plan for the coming week beautifully laid out by Sunday evening, ready for an efficient, once a week (ha!) trip to the grocery store.
*Pop* Dream over.
In reality, it’s 5pm on a weekday and I have no flippin’ idea what I’m making for dinner. If I’m lucky, I may have thought to defrost some chicken or salmon earlier in the day, or picked up some ground turkey or pork chops during my all-too-regular grocery runs.
Brown Rice Noodles
And then there are the times when I’m not even organized enough to defrost or purchase (humor me and tell me I’m not the only one!) At that point, a mad scrabble through the pantry ensues. For those of us who are organizationally challenged, a well-stocked pantry is a necessity. Well, unless your family is okay with eating sandwiches or scrambled eggs every night. That would never happen in my house.
(Hark, how large thou nose doth grow!)
One of our pantry staples is rice noodles, either for soups like this one or one of our favorite dinners, Rice Noodles with Chicken, Asparagus & Soy Ginger Sauce. Either dish takes only 20 to 30 minutes to prepare, but I look like a rock star because my family thinks that rice noodles are from heaven.
This soup is one of those meals that will warm you to your toes, without being too heavy. Because the broth is so light, I happily eat this at any time of year. If you have leftovers, you may need to add a little more broth when you reheat the soup, as the noodles tend to absorb the liquid the longer they rest.
Other 30 minutes dinner recipes:
Cookin’ Canuck’s Easy Braised Balsamic & Herb Chicken
Cookin’ Canuck’s One-Pot Chicken Sausage & Bean Ragout
Cotter Crunch’s Gluten Free Egg & White Bean Tostadas
Joyful Healthy Eats’ Harissa Lime Grilled Chicken Salad with Creamy Cilantro Lime Vinaigrette
The Wanderlust Kitchen’s Vietnamese Chicken & Cabbage Salad
30-Minute Rice Noodle Soup with Mushrooms & Kale Recipe {Vegetarian}
Ingredients
- 1 teaspoon canola oil
- 12 ounces crimini mushrooms sliced
- 2 tablespoons minced ginger
- 2 cloves garlic minced
- 1/2 teaspoon ground pepper
- 1/8 teaspoon salt
- 7 cups low-sodium vegetable broth
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoons hoisin sauce*
- 6 ounces brown rice noodles
- 4 cups chopped kale
Instructions
- Lightly coat a large saucepan with cooking spray. Set over medium heat and add the canola oil.
- Add the mushrooms and ginger, and cook until the mushrooms are tender, 3 to 4 minutes.
- Add the garlic and cook for 1 minute. Season with salt and pepper.
- Pour in the vegetable broth, soy sauce (or tamari) and hoisin sauce, bring to a boil, then lower to heat to medium.
- Stir in the rice noodles and cook until the rice noodles are tender, 5 to 6 minutes.
- Stir in the kale and cook until the kale is slightly wilted, about 1 minute. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Liz
Nice and easy. Thanks Dara.
Ginny McMeans
First of all I am loving those noodles. Then hoisin sauce and kale? Oh, yeah!
The Food Hunter
I’m loving the kale in this
Angie
I am so unorganized too with meal planning. I have good intentions, but I never follow through, and my family is the same. They’ll settle for fancy salads, but not sandwiches or breakfast for dinner. I think we’ve spoiled our families 🙂
Cheyanne @ No Spoon Necessary
I, too, suffer from meal disorganization… so do not fret! You are most definately not alone 🙂 This noodle soup looks and sounds seriously scrumptious! Love the addition of kale! Yum! Thanks for sharing, as I will be sure to give this a try! P.S. I adore the new direction you have taken your blog.. to healthier eating. Everything looks and sounds delicious! I need some motivation to eat and live healthier, thanks for the inspiration ♡
Lauren Kelly Nutrition
oh my goodness, I love every single thing about this soup!
Gwen @SimplyHealthyFamily
Yeah, you would think being a food blogger I would always have dinner planned out and on the table in a timely manner and in high fashion but no. Usually I’m exhausted from work and the darlings and am scrabbling for something edible. I love, love, love the flavors and simplicity of this soup! Thanks for sharing Dara!
[email protected] Mom
I know as well about the all too regular grocery runs! I try to have a white board with my very loose menu plan so at least I get the meat needed to defrost, it’s all dependent though on the kids and activities but I try to plan accordingly. Love an easy meal like this!
Martha @ A Family Feast
It’s always great to have a few recipes on hand like this when time is tight! Looks delicious!
Amanda @ The Kitcheneer
Oh my goodness YUM! I love the addition of the big leafy kale! Totally making this!
Bea
Oh yes, in my dreams the meal plan is set by Saturday night and I go shopping on Sunday for the entire week. Hahaha is mostly does not work out like that in this house either – if I am good I plan two days ahead but a lot of times its scrambling and pasta alio e aglio since my kids despise scrambled eggs 🙂
Love this fantastic soup – it has everything in it my family (and I ) love
Susan
Ha, it’s like you are writing about me. I never meal plan, it’s so bad, I always wing it. This soup though, it’s perfect when you are in a pinch!
Renee - Kudos Kitchen
This soup is gorgeous! Utterly gorgeous. There are times when I’m super organized in the kitchen and with what I’m planning on cooking, and then there are times I’m completely clueless and lazy. Tonight I’m clueless and lazy. Wish I had the ingredients on hand to make this soup. I’d totally love this tonight!
Jaclyn
Oh, what to make for dinner on a cold, rainy night? This soup is the answer! I made this tonight and it is so wonderful. I actually found the brown rice noodles at Walmart (much to my surprise). I almost bought them on at Amazon for a whopping $10 a box! I’m so happy didn’t. I paid $2.99 a box at Walmart. Thank you for sharing. I will be making this recipe again!
Dara
That’s so great to hear, Jaclyn! This is one of my favorite, too. 🙂
Nellie Tracy
Really such a great recipe! So tasty!
Noelle
I love this veggie-based soup! SO delicious!
Pete Mack
BTW: one shouldn’t need a recipe for this kind of thing.
* Pick the starch
* pick the cuisine (generic/fusion Asian in this case)
* pick the aromatic base, spices, oil, broth, acid and salt
* pick the add-on vegs, meat (if any)
* pick the garnish
I came up with almost the same recipe, except I didn’t have any bitter green vegs. For amusement, I did a search for “quick rice noodle soup”, and picked the first that didn’t look like coconut milk + curry paste. Sure enough, the results are very similar.
Aromatic base: ginger, shallot, garlic + Fresno chili, sliced thin (shallot, because I had no scallion)
Salt: tamari + fish sauce
Oil: sesame + neutral (too much sesame is overwhelming.)
Spices: generous sesame seed + peanuts
Acid: rice vinegar (had no lime or mirin)
Broth: chicken + a little leftover beef, pinch of sugar
Add-on vegs: stir fry mushroom + carrot, thinly sliced and julienned
Garnish: chopped cilantro and fried egg
It came out fine, of course, and took 30 minutes.
Candace Hvizdak
I’m sure as is it’s great but as I’m on my way to moving to Korea with the Army I didn’t want to buy hoisin sauce. I did everything else as is but omitted hoisin and added some peanut butter, mirin, seasoned rice vinegar and unsalted chicken bouillon to make my veggie broth up to 3 cups. Omigosh just doing that was awesome! Can’t wait til I get to Korea to find out what it would be like with hoisin. Lol
Kelly Boutte
Loved it, I added lime and Cilantro, cooked shrimp on the side, so good!